Dinner-Stories: with Signe Bay

sometimes you just need to escape, leave everything behind and take a break no matter how much other things and how much work is waiting for you. this is exactly what we did last week. we just went to our favorite city copenhagen and were really enjoying some calm and sunny days, took so many walks, drove to the sea, met lovely nana hagel and spent a beautiful day at our friend signe bay´s house.

we know signe through instagram (check out her gorgeous account, she is one of our favorite photographers for sure!) and already met her during our last trip to copenhagen. 

together with her two children signe lives in the most charming house. the light in every room is simply stunning and on the backside of the house is a enchanted little garden. i have no idea how we could forget to take pictures of the cute little baby rabbits that signe has, but i just have to mention this..they are just one month old now and it was so adorable that we could watch them from the kitchen while we were shooting.

so if you have a look at signes instagram account, you can see, that she is also baking a lot of glutenfree stuff, for example her so deliciously looking pancakes. but as we met for lunch we made these very tasty glutenfree green asparagus-goat cheese tarts. now that i´m writing this, i wish i could have them immediately again, i´m so sure you will love them guys! a huge thank you to signe for this lovely lunch, we will come back, that´s for sure :)

ingredients(this recipe makes 6 smaller tarts or 1 bigger one)

crust:

200 g rice flour

1 tbsp. cornstarch

100 g grated cheese (parmesan or any kind of cheese you prefer)

¾ tsp. salt

50 g butter

1 egg

approx. 0,75-1 dl cold water

filling:

1 tbsp. olive or coconut oil

1 garlic clove, minced

1 bundle of spring onions (5 pieces)

450 g asparagus

salt & pepper

100 g goat cheese

100 g fresh mozzarella

1 tsp. olive oil

2 eggs

½ dl almond milk (or use the kind of milk you prefer)

¼ tsp. ground nutmeg

salt & pepper

some sprigs of fresh thyme

instructions:

in a medium bowl combine rice flour, cornstarch, cheese and salt. then add butter and work it into the flour mixture with your hands until no large pieces remain. now add egg and stir with a wooden spoon. finally add water, little by little, until the dough has the right texture and becomes a small, round dough ball. wrap the dough ball in a baking paper and cool it in the fridge for approx. 1 hour or more.

meanwhile, rinse spring onion and asparagus under water, crack off the bottom part of asparagus, and the rest into two-three pieces. chop spring onion. heat oil in a medium-sized frying pan over medium heat. add garlic, spring onion, asparagus, salt and pepper and sauté for 5 to 8 minutes, until golden. remove from heat and set aside.

in a small bowl stir together goat cheese and mozzarella in small pieces, eggs, almond milk, olive oil, salt and pepper, nutmeg and set aside in the fridge.

adjust oven rack to center position and preheat oven to 175’C. now using your hand, press dough into 6 small tart molds lined with baking paper. prick bottoms of dough with a fork. bake tarts for 8-10 minutes.

now spread cheese/egg mixture evenly onto tarts. arrange the sautéed asparagus/spring onion over the cheese, and then drizzle fresh thyme over the top. raise oven’s temperature to 200’C and bake the tarts for approx. 20 minutes (30 minutes if one big tart) or until asparagus are tender and crust is golden brown.

german translation

manchmal muss man einfach alles hinter sich lassen, eine pause machen und ein bisschen flüchten, egal wie viel arbeit und verpflichtungen eigentlich auf einen warten. und genau das haben wir letzte woche getan: wir sind hals über kopf einfach nach kopenhagen gefahren und haben ein paar ruhige und sonnige tage genossen, viele spaziergänge unternommen, sind ans meer gefahren, haben wunderbare leute, wie z.b nana hagel getroffen und einen sehr schönen tag bei unserer freundin signe bay zu hause verbracht. 

wir kennen signe über instagram (schaut euch ihren wunderschönen account an, sie ist eine unserer liebsten fotografinnen) und haben sie schon auf unserem letzten trip nach kopenhagen kennengelernt.

zusammen mit ihren zwei kindern lebt signe in einem sehr charmanten haus. das licht in jedem der zimmer ist fantastisch und auf der rückseite des hauses ist ein kleiner verwunschener garten. ich weiß nicht, wie wir vergessen konnten bilder von signe's kleinen süßen hasenbabys zu machen, aber immerhin müssen wir sie erwähnen! die kleinen sind erst einen monat alt und es war bezaubernd, dass wir sie von der küche aus beobachten konnten während unseres kleinen shootings.

wenn ihr einen blick auf signe's instagram account werft, könnt ihr schnell sehen, dass signe auch gerne glutenfreie rezepte kocht, wie zum beispiel ihre köstlich aussehenden glutenfreien pancakes. 

heute gibt´s allerdings keine pancakes, sondern diese äußerst leckeren glutenfreien spargel-ziegenkäse tarts. und wo ich das jetzt gerade schreibe, würde ich am liebsten schon wieder eins der kleinen tarts verdrücken, ihr werdet sie ganz bestimmt auch lieben!! ein großes danke nochmal an signe für dieses wunderbare mittagessen, wir werden sicher wiederkommen :)

glutenfreie spargel-ziegenkäse-tartes

zutaten (für 6 kleine tartes oder 1 große)

boden:

200 g reismehl

1 el maisstärke

100 g geriebener käse (parmesan oder einen anderen käse)

¾ tl salz

50 g butter

1 ei

etwa 0,75-100ml kaltes wasser

füllung:

1 el oliven-oder kokosöl

1 knoblauchzehe, zerkleinert

1 bund frühlingszwiebeln (5 stück)

450 g spargel

salz & pfeffer

100 g ziegenkäse

100 g frischen mozarella

1 tl olivenöl

2 eier

50ml mandelmilch (oder eine andere milch)

¼ tl muskat

salz & pfepper

etwas frischen thymian

zubereitung:

reismehl, maisstärke, käse und salz in einer mittelgroßen schüssel vermengen. butter hinzufügen und in den teig einarbeiten bis keine großen stücke mehr übrig sind. Dann das ei dazugeben und mit einem holzlöffel unterrühren. Anschliessend das kalte wasser in mehreren portionen dazugeben bis der teig die richtige textur bekommt, d.h. zu einem kleinen runden teigball wird. Den teig in backpapier verpacken und im kühlschrank für etwa 1 stunde oder länger kühlen.

währenddessen frühlingszwiebeln und spargel waschen, die unteren harten enden des spargels abbrechen und den spargel selbst in 2-3 stücke brechen. frühlingszwiebeln zerkleinern. olivenöl in einer pfanne bei mittlerer hitze erwärmen. knoblauch, frühlingszwiebeln, spargel, salz und pfeffer in die pfanne geben und für 5-8min anbraten bis der spargel goldbraun wird. vom herd nehmen und kurz beiseite stellen.

in einer kleinen schüssel den kleingeschnittenen ziegenkäse und mozarella zusammen mit den eiern, mandelmilch, olivenöl, salz, pfeffer und muskat vermischen und in den kühlschrank stellen.

ofen auf 175grad vorheizen – ofengitter sollte auf mittlerer höhe sein. nun den teig mit den händen auf die tartes-formen verteilen – diese vorher mit backpapier auslegen. die teigböden mehrmals mit einer gabel einstechen. tartes für 8-10min vorbacken.

jetzt die käse-ei-füllung gleichmäßig auf alle tartes verteilen. den gebratenen spargel und die frühlingszwiebeln darauf arrangieren und mit etwas frischem thymian bestreuen. die backofentemperatur auf 200grad erhöhen und die tartes für etwa 20min backen (bei einer großen tarte 30min) oder bis der spargel durch ist und die kruste schön goldbraun wird. bon appétit!

    

The 5th All-Ireland Chowder Cook Off takes place in Kinsale This Weekend!

And Kinsale Good Food Circle want your help to choose the chef that makes the Best Chowder in Ireland!

Representatives from all 32 counties will compete for the title of  “All-Ireland Chowder Champion” at the 5th annual All-Ireland Chowder Cook-Off 2015. Everyone attending the event will have a chance to vote for their favourite chowder-chef as sponsored by Clona.

Building on the huge success of last year’s Chowder Cook-Off, Ireland’s gourmet capital & Best Small Town is pleased to announce that this year’s event will take place at Actons Hotel, Kinsale on Sunday 19th April from 2 to 4pm. The All-Ireland Chowder Cook-Off will feature chefs from 32 professional restaurants, each selected to represent their county, in competition for the title of All-Ireland Chowder Champion.

The All-Ireland Chowder Cook-Off is the highlight of a two day Family Festival that will take over the streets of Kinsale on Saturday 18th and Sunday 19th April. On Saturday, this popular annual event sees areas of the town transformed into an open-air street market, with food stalls and family fun. Local businesses will offer samples and take-home food for under €5, and there will be something for all age groups. A 'pay as you eat' system means you are in control of your spend and not left with books of tickets! This event is supported by Kinsale Chamber of Tourism.

Members of the public will be the judges in the All-Ireland Chowder Cook-Off on Sunday. Everyone will be given a voting card at the entrance, which entitles them to sample all chowders from the individual stalls, before casting their vote for the All-Ireland Chowder Champion 2015.

How to choose the best chowder? Do you like a lobster-stock base, topped with a swirl of cream, or a spicy bowl laden with mussels and a hint of coconut and chilli? You can be the judge! You the public will decide - Tickets are €10 each, making it an unusual and affordable Sunday lunch option!

Liam Edwards, Chairman of Kinsale Good Food Circle said “The All-Ireland Chowder Cook-Off has become a much-loved event on Kinsale's annual calendar. A thriving fishing port, famous for its gourmet restaurants, and an anchor destination of the Wild Atlantic Way, Kinsale is the natural home for this prestigious national competition. We extend a warm welcome to visitors from every county in Ireland, and from overseas. May the best chef win”!

2014 Winner - Danny Fitzpatrick - Fitzpatrick’s Restaurant, Dunleer, Co Louth

Competition among chefs is keen. The winning chef will not only be crowned All-Ireland Chowder Champion, but will also receive a customised trophy and be invited to Newport, Rhode Island, Kinsale’s transatlantic twin town, next summer as a guest chef. The 2014 winners, Fitzpatrick’s Restaurant, Dunleer, Co Louth will represent Ireland this summer.

Tickets for Sunday’s All-Ireland Chowder Cook-Off from 2 to 4pm at Acton’s Hotel are available from Finishing Services +353 (0)21 4773571 (office hours) or at the door on the day for €10 each.

Check out the Kinsale Good Food Circle website at www.kinsalerestaurants.com

Zack

2015 Boyne Valley Food Series launched at the Hill of Tara

The Hill of Tara, seat of the High Kings of Ireland, was the backdrop today for the launch of the 2015 Boyne Valley Food Series – a fitting setting for this innovative calendar of events throughout Summer and early Autumn weaving the region’s exciting food produce and cooking into its rich heritage.

Chefs, farmers and food producers gathered at the historic site today to celebrate all that this fertile river valley has to offer in terms of food produce and cooking. They were joined by John McKenna, author of the McKenna Food Guides, who launched this year’s programme of events.

Over 40 unique food experience events will take place over a 5 month period from May to September across almost 50 venues & locations throughout the Boyne Valley region, which stretches across counties Meath & Louth to the Eastern seaboard. This initiative, supported by Failte Ireland and Meath County Council, brings together almost 50 businesses working to create a food tourism offering based on visitor experience and quirky, authentic events rooted in the unique history and landscape of the area. The series will include foraging, farm walks, beer tastings and tapas trails, but also some more unusual events, such as a Mad Hatter’s Dinner Party, Braveheart Banquet and Gourmet Electric Bike Tour, and no less than 6 festivals.

“We are a group of businesses – restaurants, hoteliers, food producers and visitor attractions – who are passionate about food, keen to celebrate its journey from producer to the table, and to link it to the rich heritage of this region”, says Chair of the group and Failte Ireland Food Champion Olivia Duff of the Headfort Arms Hotel & Maperath Farm in Co. Meath,

“We have great farm produce and seafood, as well as incredible emerging artisan food producers and talented chefs, but what makes this series so special is the great bunch of like-minded people working together to tell our food story in a way that is fun and engaging”.

There really is something for everyone in this series, including many free and family events and plenty to get your out in the open air – with gourmet cycles and farm walks providing exercise to balance all the indulgence. Some of the highlights across the 5 months include:

• May offers 2 festivals; the Seafood festival in Kells and the Sheridan Irish Food Festival, as well as a craft beer & food pairing at Bru Brewery and a Dawn Chorus & Artisan Breakfast with Birdwatch Meath and Newgrange Gold farm.
• June there’s a Mad Hatter Dinner Party, Meath Food Safari, a Gourmet & Craft Beer Festival, and a Summer Solstice event.
• July events include Children’s Cookery Camps, a Gourmet Cycle and a 25km Producer Electric Bike Tour, as well as a ‘Dine in the Dark’ dinner, a Barnyard bash and a South American street food festival.
• August kicks off with the Navan Tapas Trail, back by popular demand following its success in 2014, followed by ‘The Boyne Valley Yank hosts a Hoe Down’, foraging on Girley Bog, and a traditional Garden Fete at Slane Castle. The series will also host a number of events for Heritage week from 22-30 August.
• September will incorporate no less than 3 festivals; the Sheridans Harvest Festival, the Slane Street Festival and the Slane Food, Film & Music Festival at Rock Farm

That's just a taste of the diverse array of events on offer. Renowned dining destinations in the region will also offer special events as part of the series, including ‘Taste of the Estate’ Dinner at Tankardstown House, a ‘Braveheart’ Medieval Banquet at the Stockhouse, Trim and a Heritage Dinner at the Vanilla Pod restaurant in Kells.

Food Writer John McKenna with Olivia Duff at the launch of the 2015 Boyne Valley Food Series

Speaking at the launch of this year’s programme of events, food writer John McKenna said “This is an inspired idea…the range of events, covering every aspect of food, cooking and artisanship in the region, reveals the rich fabric of its culinary creativity and reflects the seasons as the year unfolds."

He continued, "Nobody else has ever organised a festival of food in this way, as a series of stand-alone and yet related events with food at the centre of everything, and it's a great tribute to the Boyne Valley area that they have such a wealth of local food and creativity to offer to locals and visitors as part of the Boyne Valley Food Series”

View a larger size Map of events  Here

The Boyne Valley is known as the heritage capital of Ireland with the UNESCO World Heritage site Bru Na Boinne recognised as one of the world’s most important prehistoric landscapes. Now the region is rapidly building a food heritage to match, with its farmers, fishermen and new wave of food producers turning out distinctive foods from the area’s fertile, vibrant green landscape and rich coastline, and its chefs inspired by this natural larder and artisan craftsmanship to cook dishes that reflect the wealth of the region’s heritage.

The Boyne Valley Food Series, now in its 3rd year, brings all of this together, by offering a calendar of food events which weave through the region, embracing the area’s landscape and natural environment, as well as its built heritage and its more recent history allowing the visitor to really taste the region, to follow its trails, to interact with its rich heritage, to shake the hands that make the food..and to eat like Kings!

Head of Food Tourism, Hospitality Education, & Standards at Fáilte Ireland - John Mulcahy

Commenting on the Launch of the Boyne Valley Food Series 2015, John Mulcahy, Head of Food Tourism, Hospitality Education, & Standards at Fáilte Ireland said, "As overseas visitor numbers continue to grow, food tourism is becoming a very important component in the visitor experience with the amazing quality and authenticity of our food offering in Ireland. You’ll find some of the best raw ingredients in the world, expertly prepared then served simply and fresh… it’s as if you can really taste the place."

"I am delighted to see so many food businesses in the Boyne Valley showcasing their food offering in a collaborative way to promote the variety of food related events taking place in their region,” he added.

The events kick-off this May Bank Holiday weekend with Blossom Walks in the Orchards of Boyne Grove Farm, with apple juice & cider tasting with Dan Kelly’s cider, and from there you can munch and taste your way through the months ahead with events every week until the end of September.

So if you are heading to the Boyne Valley Region or just looking for something fun to do make sure you check out www.BoyneValleyFoodSeries.ie

Zack

glutenfree macadamia - ginger - apricot swiss roll with coconut flakes

today it´s time for the last recipe, that we made for freunde von freunden's afternoon tea series.

we made our first swiss roll last spring and since then, we totally forgot to make it again. i have no idea how that could happen, isn´t a swiss roll just simply delicious?! anyways, so here is finally a new swiss roll recipe - this time with apricot jelly, ginger, macadamia-cream and coconut flakes. i think this is one of those recipes were you just can´t believe that you are eating a glutenfree cake. i have this a lot of times when i eat nora's recipes, i always can´t believe, that i almost missed 3 years of eating cake, just because i thought it wouldn´t be possible to make a good glutenfree version. now i'm more than happy, that nora shows me that it works perfectly each time again and again and i'm sure you will love this cake as well! 

we hope you have a lovely easter weekend guys - we are going back to enjoy the sun in the garden now with a big piece of swiss roll :)

ingredients (for 1 swiss roll, makes about 10 pieces)

sponge dough:

60g rice flour (or regular flour)

45g corn starch

1,5 tl tartar baking powder (or regular baking powder)

4 eggs

90g sugar

1/2 vanilla pod

1 dash salt

filling:

250g apricot jam

small piece fresh ginger

macadamia-coconut-cream:

50g macadamia (or other nuts you like)

20g coconut flakes (or grated coconut)

200g heavy cream

100ml milk

2-3g agar-agar (or another gelling agent)

1-2 tbsp sugar

additional:

2-4 tbsp sugar

coconut flakes for decoration

macadamia nuts chopped for decoration

sponge dough:

preheat oven to 190degrees celsius (top/bottom heat). line a baking sheet with baking parchment (take care, that the sides and corners are covered). seperate the eggs. beat egg whites together with a dash of salt half stiff, then add half of the sugar while continuing beating. beat until stiff. now beat the egg yolks together with the remaining sugar and vanilla seeds for 1-2min. then fold in gently the egg-yolk-cream into the beaten egg whites. mix rice flour, corn starch and tartar baking powder in a seperate bowl and sift in 3 portions to the egg-mix - fold in gently the flour-mix with a big (wooden) spoon. pour the dough on the parchment paper and spread the dough with an angled spatula (or cake lifter) evenly to all sides and corners - shake the baking sheet carefully in the end, so the dough flattens even more and you get a nice even result after baking. bake the dough 10min at 190 degrees celsius. meanwhile sprinkle 1-2 tbsp sugar on a clean kitchen towl and turn the baked dough upside down on the kitchen towl. take off the baking parchment carefully and sprinkle a bit more sugar on the top (the sugar prevents the dough sticking to the kitchen towl). roll up the dough (from the shorter side) together with the kitchen towl and leave to cool on a cooling rack. 

filling and macadamia-coconut-cream:

shred the coconut flakes with an immersion blender (cover the bowl with a kitchen towl, because the coconut grates can come flying out easily). purée the macadamia nuts, they will turn to a nut cream. beat the heavy cream semi-stiff, then add the sugar and beat until stiff and set aside for a moment. 

mix the milk with the agar-agar in a small saucepan, bring to boil for one minute, let cool for 2-3minutes in a medium-sized bowl (stir occasionally), then stir in the macadamia cream and the grated coconut. fold in gently the whipped cream - do it in 3-4 portions.  roll the dough, mix the apricot jam with a bit grated fresh ginger and spread the jam on the roll. spread carefully about the half of the macadamia-coconut-cream on the jam (not to thick and leave a thin gap at the edges). roll up the swiss roll, spread more macadamia-coconut-cream on top and decorate with cocount flakes and chopped macadamia nuts. leave for minimum 1 hour in the fridge. cut off the sides before serving.

bon appétit!

german translation

heute zeigen wir euch das letzte rezept, das wir für freunde von freunden's afternoon tea series gebacken haben.

unsere erste biskuitrolle haben wir letzten frühling gebacken und haben es seit dem nicht mehr geschafft eine zweite zu backen. ich weiß nicht wie das passieren konnte, gerade weil wir biskuitrollen über alles lieben. wie auch immer, hier ist nun unser zweites biskuitrollen-rezept, dieses mal mit aprikosenmarmelade, ingwer, macadamia-creme und kokosflakes. ich finde diese rolle ist eins der rezepte, bei denen man einfach nicht glaubt, dass man glutenfreien kuchen isst. irgendwo muss sich doch da weizenmehl verstecken, denke ich so oft, wenn ich nora's köstliche kuchen esse und das ist definitiv als kompliment gemeint :) fast 3 jahre habe ich keinen kuchen gegessen, einfach weil ich dachte, dass die glutenfreie variante ja gar nicht so gut schmecken kann, ein bloßer ersatz ist. und ich bin so froh, das nora mich immer und immer wieder eines besseren belehrt und bin mir sicher euch wird dieser kuchen genauso gut schmecken wie uns!

wir hoffen ihr habt noch ein schönes osterwochenende - wir gehen jetzt zurück in garten und genießen die sonne, natürlich mit einem großen stück biskuitrolle.

macadamia-kokos-rolle mit aprikosenmarmelade

zutaten (für 1 biskuitrolle mit etwa 10 stück):

teig

60g reismehl (o.ä.)

45g speisestärke

1,5 tl weinsteinbackpulver

4 eier

90g zucker

1/2 vanilleschote

1 prise salz

füllung:

250g aprikosenmarmelade

1 kleines stück ingwer

macadamia-kokosnuss-creme:

50g macadamia (o. andere nüsse)

20g kokosflakes (o. kokosraspeln)

200g schlagsahne

100ml milch

2-3g agar-agar (pflanzliches geliermittel)

1-2 el zucker

zusätzlich:

2-4 el zucker

kokosraspeln für dekoration

macadamianüsse zerkleinert für dekoration

teig:

ofen 190grad ober/unterhitze vorheizen. ein tiefes backblech mit komplett mit backpapier auslegen (sodass die ecken und seiten mit backpapier bedeckt sind). eier trennen. eiweiss mit einer prise salz halbsteif schlagen, dann die hälfte des zucker einrieseln lassen und steif schlagen. eigelbe mit dem restlichen zucker und vanillemark 1-2min aufschlagen. eigelmasse unter den eischnee heben. mehl, speisestärke und backpulver in einer separaten schüssel mischen und in 3 portionen zu zum eigemisch sieben, zwischendurch vorsichtig mit einem großen (holz-)löffel vermengen. teig auf das backpapier geben und mit einer winkelpalette oder tortenheber gleichmäßig in alle richtungen und ecken verteilen - zum schluss das backblech etwas rütteln, dann wird die teigmasse glatt und der teig wird beim backen schön eben. teig für 10min bei 190grad ober-/unterhitze backen. währenddessen ein sauberes geschirrtuch mit 1-2el zucker bestreuen (damit der teig nachträglich nicht kleben bleibt) und den kuchenteig nach dem backen kopfüber darauf stürzen und das backpapier vorsichtig abziehen. oberseite des teigs mit etwas zucker bestreuen und von der kurzen seite aus den teig mitsamt geschirrtuch einrollen. rolle auf ein kuchengitter zum auskühlen legen.

füllung inkl. macadamia-creme:

kokosflocken mit einem pürierstab kleinhäckseln (ein küchentuch über die schüssel legen, denn es kann sehr "spritzen"). macadamia-nüsse pürieren, es entsteht ein mus. schlagsahne mit zucker aufschlagen und kurz beiseite stellen. milch mit dem agar-agar in einem kleinen topf verrühren und für 1min aufkochen, dann 2-3min in einer mittelgroßen schüssel abkühlen lassen (ab und zu umrühren). macadamiamuß und kokosflocken einrühren, anschliessend die schlagsahne in 3-4 portionen unterheben.

biskuitteig ausrollen, aprikosenmarmelade mit etwas etwas geraspeltem ingwer mischen und auf dem boden verstreichen. dann vorsichtig etwa die hälfte der macadamia-kokos-creme in mehreren portionen auf dem boden verteilen und verstreichen (nicht zu dick und nicht bis ganz zum rand). biskuitrolle aufrollen, mehr macadamiacreme auf der oberseite verteilen und mit kokosflakes und zerkleinertren macadamianüssen dekorieren. für min. 1stunde in den kühlschrank stellen. vor dem servieren die enden abschneiden.

bon appétit!